Homemade Tomato Paste Recipe | Kitchenstagram
If you find yourself with an overflowing basket of ripe tomatoes, there’s no better way to preserve their essence by turning them into rich, homemade tomato paste. What begins as something fresh and simple- bright, firm fruit just plucked from the vine- becomes rich, complex and deeply savory through the slow alchemy of cooking. This time-honoured process is both practical and deeply rewarding, offering a flavourful alternative to store-bought varieties that often lack depth.
Tomato paste is a rich, dense product made by cooking down tomatoes to remove most of their water content. Often simmered for hours or even sun-dried, it delivers intense tomato flavour and is commonly used to deepen sauces, soups and stews.
Crafting tomato paste at home is about more than preservation- it’s about intensifying the pure, sun-ripened flavour of organic tomatoes from my garden. There’s particular satisfaction in knowing the tomatoes were grown just steps from my kitchen. Each one picked at peak ripeness, still warm from the sun, their vines heavy and fragrant. That connection between soil, sun and slow-cooking- adds a kind of quiet poetry to the process.
The transformation is almost alchemical. I don’t bother removing the skin or seeds, but you can remove them if you like, the skins softens and melt into the sauce beautifully as the tomatoes slow-cook, adding texture and earthy undertone. With just tomatoes, sea salt and a little patience, you can create a paste that’s thick and bursting flavours. When tomatoes are gently simmered over low heat, their natural sweetness deepens, their acidity mellows, and their essence becomes something far more than the sum of its parts. Their flavour concentrates beautifully, especially when slow-cooked with just a touch of sea salt. It’s a slow process, yes, but every minute adds to the depth of flavour. Whether simmered on stove-top, slow-cooked in the oven, or left to reduce gently in a slow cooker, the end result is always worth the wait. There’s no shortcut to this kind of flavour, no substitute for time or care.
Homemade tomato paste isn’t just delicious- it’s space-saving. A small spoonful packs a powerful punch, adding richness to sauces, soups, stews and even marinades. Plus, it stores beautifully. Freeze it in small portions or can it for long-term storage, ensuring you have a taste of summer even in the depth of winter. And don’t toss that tomato water left from the cooking- it’s a hidden gem! This lightly flavoured liquid can be frozen for later use in rice dishes, broths or even refreshing tomato-based drinks.
Use of Tomato Paste:
Tomato paste is a versatile ingredient that enhances both flavour and colour in a variety of dishes. It adds depth to soups, stews and chili, and forms a rich base of sauces like barbecue or ketchup. Beyond traditional uses, its concentrated taste from slow roasting makes it a unique spread on toasted baguette slices with ricotta or a savory layer in omelets. Whether in hearty meals or light bites, tomato paste brings a bold, savory essence that elevates simple recipes into something special.
Storage Tips:
Homemade tomato paste has a longer shelf life than tomato sauce due to its low moisture content, but how long it lasts depends on how thick you make it. A thinner paste with more water may last about a week in the fridge.
To freeze tomato paste, simply spoon the paste into ice cube trays and freeze until solid. Once frozen, pop the cubes out and store them in labelled zip-top bags. These cubes can last up to nine months in the freezer and make portioning super easy, just grab what you need without thawing a whole jar.
Ingredients
4 kg Tomato
2 tsp Kosher Salt
Preparation
- Step 1: Rinse the tomatoes well, remove the stems and cut them into chunks.
- Step 2: Fill a blender jar with the tomato chunks and blend until smooth.
- Step 3: Place the blended tomatoes in a large stock pot and cook on low heat and simmer, stirring frequently, until the sauce has reduced and the water evaporates, for 45-60 minutes.
- Step 4: Once you feel that the tomatoes are turning into the paste add the kosher salt, stir to combine.
- Step 5: Transfer the tomato sauces into a strainer lined with muslin cloth, tie properly and place some heavy objects to extract extra water. Place it in the refrigerator for overnight.
- Step 6: Next morning, the tomato paste is ready to be used in recipes or ready to be stored. Store in an airtight container or zip-lock bag in the freezer. Reserve the tomato water.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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